After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
Founder Andrea Blum is laying the groundwork for an online marketplace with an aerial photo series highlighting regional food and drink makers.
Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine’s tradition of making and eating uni pasta. The two talk about what it is like to live and work together.
Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.
Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally.
Mary Ladd visits Dandelion Chocolate’s new cafe, where a team of passionate chocolate makers use beans that are sourced directly from quality small farms to make chocolate bars, smoothies, tea and iced chocolate drinks.
Mary Ladd interviews Shelley Lindgren, who is a Bay Area success story: owner of the vastly popular A16 and SPQR restaurants, sommelier, wine director and cookbook author.
Chefs, entrepreneurs and non-profits want to help you get dinner on the table with a growing number of meal kits aimed at the home cook.
The award-winning chef and owner of The Slanted Door restaurant joins KQED’s Forum to talk about his new book, “Vietnamese Home Cooking.” He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.
Besides demystifying tamale making the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles. Post includes recipe for Alicia’s Mango Tamales.
Mary Ladd profiles Michael Recchiuti, who shares what it’s like to work in his new Chocolate Lab dessert cafe in the Dogpatch neighborhood. Recchiuti talks about his favorite menu items and holiday foods and gift sweets.
Selome Haileleoul cooks traditionally spiced Ethiopian dishes and is serving as chef at Oakland’s Guest Chef until December 16 — where a rotating roster of chefs try out their cooking techniques for two weeks at a time.
Mary Ladd interviews Bruce Aidells, who remains a leading authority on meat and meat cookery. Aidells describes his work on his latest comprehensive cookbook, and where he likes to go eat in the Bay Area with his chef wife Nancy Oakes.
Being more of a hands-on person when it comes to learning, I didn’t think I could truly learn techniques from the pages of a book — even one from a culinary master such as Jacques Pépin.
Small food business partners Valerie Luu & Katie Kwan of Rice Paper Scissors, a pop-up cafe serving Vietnamese food located in San Francisco, share their vision: integrating their eastern culinary heritage with the trending western street food culture.
Mary Ladd interviews chef Yigit Pura, who shares what it’s like to open a popular patisserie, write a cookbook and craft recipes. Pura is passionate about pastry and eager to get consumers interested in baking with unusual “adventure” ingredients.